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(131)

Reviews in English (100)

M

by MAGGIE MCGUIRE

122

The filling recipe for the shells is excellent if you leave out the sugar and sub sour cream for the mayo. I put two teaspoons of filling into a mini puff pastry shells found in the frozen food case at the supermarket. Bake 10-12 mins at 375 degrees. These were the first to go with everyone wanting more, more, more!
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24 Dec 2003
(Review from Allrecipes US | Canada)

J

by JCDNSD

85

Skip the shells and serve this as a dip!
I made this for Thanksgiving and put half of the mixture in jumbo pasta shells as suggested, and served the rest of the mixture as a dip, accompanied by salty crackers (I used Saltines.)
When people arrived, they didn't really know what to make of the shells (Are they an appetizer or are they something for dinner?, Do we eat them with our fingers or with a plate & fork?), so they went for the easy choice - the dip. The dip went so fast, that I took the shells aside, scooped the mixture out and added it to my dip bowl.
I knew it was good when my father, who despises the idea of imitation crab meat, kept going back for more, even after he was told what was in it.
It's rather thick, but the flavor is fresh and the green celery and pink crab & shrimp, make it pretty and appetizing.
I'm savoring the glory of bringing a "winning" dish and will make this for future potlucks! Thanks!
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26 Nov 2004
(Review from Allrecipes US | Canada)